Grill Roasted Tomato Sauce
With Roasted Veggies
by Andrea Alden
- 12 to 20 ripe tomatoes at least the size of your fist
- 3 whole carrots
- 2 whole onions
- 10 cloves of garlic
- 1 jalapeño pepper
- 1 each red pepper, green pepper, yellow pepper
- 1 tbsp. oil
- salt and pepper to taste
- 12 white mushrooms
- 3 sprigs of fresh thyme
- 3 large fresh basil leaves, chopped
- 1 bay leaf
- 1 stick fresh rosemary (about 2 tsp. dried)
- 2 tsp. each dried oregano, parsley, cayenne pepper
- 156 ml. of tomato paste (One of those little cans)
Preheat your grill to 400°F. Prepare for indirect grilling.
Prepare two sheet pans with foil, a silpat, or other nonstick surface. Wash the tomatoes and remove the stems from the top. Sprinkle with a little salt and pepper, placing them on the sheet pan cut side up. Wash and cut the carrots and peppers in half. Separate the garlic into cloves, and halve the onion, laying all of the veggies out on the other sheet pan with a sprinkle of salt and pepper too.
Roast everything for 40 minutes over indirect heat. While things are roasting, you can clean the mushrooms by wiping them with a damp cloth, and then slicing them.
Once roasted, remove all the veggies from the grill. Allow them to cool enough to touch before chopping them into uniform sized chunks.
Place a large stockpot on the side burner or on your stove, over medium heat. Heat the oil, and then add the onions, allowing them to brown a little before adding the garlic. Remove some of the skin from the tomatoes and place them into the pot with any juices that escaped while you were roasting them. Use a wooden spoon to crush them.
Add the chopped veggies, mix in the herbs, tomato paste, and bring everything to a simmer for at least 60 minutes.
After simmering you can serve the sauce as is, or blend in a food processor until thick and saucy.
Portion out whatever you don't eat for freezing.
Simmer to blend flavors
Serve with garlic toast and parmesan
On mountains of pasta
I ended up blending my Grill Roasted Tomato Sauce to hide all of the veggies from my husband, he’s silly and picky about food sometimes. Even though I didn’t get to enjoy those perfectly portioned carrots, and serenely sliced mushrooms (my favorite part) this sauce was still super delicious. I have two huge containers in the freezer just waiting for that day when I need the comfort of some garlicky tomato sauce and heaps of al dente noodles. If you hadn't guessed, this sauce freezes amazingly. Freeze it in huge containers for family sized dinners, or portion it out for single serve meals too. What is your favorite pasta sauce? Leave a comment and tell us!